Hummus with Roasted Pumpkin and Feta
5.0 · 4 ratings(4)
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Hummus with roasted pumpkin, sautéed chickpeas, feta, and dried cranberries.
Total1:501 h 50 min
Prep0:2020 min
Wait1:301 h 30 min
Servings44
Per serving300 kcal300 kcal
Ingredients
Preparation
Chickpea250 g
Tahini2 tbsp
Garlic1 clove
Lemon juice1/2 pcs
Olive oil
Pumpkin100 g
Feta50 g
Dried cranberry25 g
Saltto taste
Ingredients
Preparation
Chickpea250 g
Tahini2 tbsp
Garlic1 clove
Lemon juice1/2 pcs
Olive oil
Pumpkin100 g
Feta50 g
Dried cranberry25 g
Saltto taste
1
Cook the chickpeas in salted water for about 60–90 minutes until tender.2
Drain, reserving the cooking liquid (aquafaba).3
Preheat the oven to 200°C.4
Cut the pumpkin into small cubes (about 1–2 cm).5
Mix with 1 tablespoon of olive oil and a pinch of salt.6
Roast for about 20 minutes until soft and lightly browned.7
Set aside about 2/3 of the cooked chickpeas for the hummus and reserve the rest.8
Place the chickpeas for the hummus in a blender with tahini, garlic, lemon juice, 2–3 tablespoons of olive oil, and a pinch of salt.9
Blend until smooth, adding a little aquafaba if needed to achieve a creamy consistency.10
Briefly sauté the remaining chickpeas in a pan with a little olive oil and a pinch of salt until lightly browned.11
Spread the hummus on a plate.12
Top with the roasted pumpkin and sautéed chickpeas.13
Sprinkle with crumbled Feta and dried cranberries.14
Drizzle with olive oil.
